South Korean culture is everywhere right now – from cinema and pop music to street-food stalls and queues-round-the-corner restaurants. If you’ve never tried cooking Korean-inspired food, now’s the time. It’s delicious, easy and perfect for entertaining.

What is Korean-style cooking? 

Koreans believe strongly that food is medicine and nourishment for the soul, mind and body. All dishes should be balanced and exhibit the five key colours (green, red, yellow, white and black), textures and flavours. It is a harmonious way of eating.

Expect a mix of hot spicy sauces and sweet flavours, lots of vegetables, tofu and meats, which are often barbecued, plus savoury soups, noodles, rice and a mix of side dishes.

What is the traditional food of Korea? 

Historically a Buddhist country, the type of Korean cuisine developed in the monasteries can be quite a spiritual dining experience. Vegan and garlic- and allium-free, it is a serene meal for both your palate and your soul. Surprises abound as well, as exotic vegetables from the mountains, valleys and even the sea are laid before you.

Common ingredients in Korean dishes are choi sum, Korean noodles, gochujang (hot pepper paste), soy sauce, sesame oil and sesame salt, soybean paste, garlic and ginger. A big hit in the foodie world has been Korean kimchi, a serving of vegetables that has been left to ferment for months, fortifying it with good bacteria and making it a ‘superfood’. There are more than 180 official varieties of kimchi, but the most common is made of cabbage slathered in a chilli mix.

What is popular Korean food? 

Barbecue restaurants serve up platters of raw meat where you cook your own on a built-in table grill. Ssam literally means ‘to wrap’ and with every barbecue meal you are given a basket of fresh pliable leaves (usually red lettuce and perilla, a type of herb leaf) to wrap around your meat like a burrito. The greens add freshness and a welcome cooling crisp texture.

The street-food scene is huge, with the wild and wacky (ice cream in a fish-shaped cone, anyone?) on offer, as well as everything and anything on sticks. Classic favourites include spicy rice cakes (tteokbokki) and blood sausage (soondae).

What are some Korean main dishes? 

• Bibimbap – flavoured white rice, vegetables and usually beef, pork or tofu with fried red pepper paste and sesame oil.
• Bulgogi – marinated char-grilled beef with soy and vegetables.
• Juk – a savoury multi-grain porridge (nicer than it sounds!).
• Galbi – seasoned ribs, usually beef.
• Samgyetang – chicken soup with ginseng and chestnuts.
• Naengmyeon – noodles in a chilled beef broth.

How to throw a Korean-inspired dinner party

Banchan or side dishes are essential and flank the traditional Korean table covering every corner. The more small dishes served, the more generous your host. And it is all about diversity. Your table should showcase an array of vegetables, fish, meat, tofu and seafood.

Fermentation is key – there are three essential sauces that you need to embark upon your Korean cooking journey. This trinity of fermented staples is comprised of gochujang (hot pepper paste), doenjang (soybean paste) and ganjang (soy sauce). Fermentation achieves great depth and complexity of flavour.

Instead of declaring ‘cheese’ for photos, Koreans will say ‘kimchi’ with a smile. Kimchi is Korea’s national dish and a must-have with every meal. It’s served as a side dish and used in recipes.

Like it is for the Brits, tea is sacred and ritualistic in Korea. Some form of tea is usually served with every meal, even if it is a simple cup of roasted barley tea. Fruit teas are also widely popular and boast antioxidant properties as well as vibrant colours and flavours.